| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Swiss | 4 | Servings | |
INGREDIENTS
| 2 | lb | Swiss chard |
| 4 | Tablepoons extra virgin olive oil | |
| 1/2 | md | Spanish onion; thinly sliced |
| 2 | tb | Pine nuts |
| 2 | tb | Raisins |
| 1/2 | c | Garrotxa cheese; grated |
| 1 | Recipe empanada dough | |
| 2 | Eggs; beaten |
INSTRUCTIONS
Clean and chop Swiss chard into one-inch pieces, including stalks. Rinse well and drain. In a 14-inch saute pan, heat oil until smoking. Add onions, pine nuts, and raisins and cook until softened, about 5 to 6 minutes. Add chard, season with salt, cover pot and cook for 10 to 12 minutes, or until very tender. Drain and cool. Add garrotxa cheese and mix well. Prheat oven to 400 degrees F. Roll dough out to 1/4 inch thick and cut into 3-inch squares. Place one tablespoon of filling in center of each square and fold into triangle. Press edges with fork and place on cookie sheet with parchment. Brush with egg and bake 15 to 20 minutes until golden brown. Serve warm. Recipe by: MEDITERRANEAN MARIO #ME1A36 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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